Keep me accountable, everybody. Lately I have been on a challenge GRIND and I am loving every minute of it. Just one or two weeks ago, I managed to workout every single day for more than an hour and a half (see the results at this link!), which I’d say is pretty gnarly. Personally, if I have an endeavor and make a challenge out of it, specifically a week-long or month-long challenge, I CRUSH it.
Now, what do you need to get on my tail for? As of now, I aim to create a new and unique recipe every single week, whether it be extremely easy or entirely out of the blue. I’ve currently been eyeing carrot cake with a dairy free cream cheese frosting, African peanut stew, Korean scallion pancakes, Pad Thai, black bean brownies, and chickpea cookie dough! Anyways, last Friday, I made this delicious vegan Tom Kha with friends and I thought I’d share the recipe because it was a massive success!
Tom Kha is a Thai and Laos-originated coconut milk-based soup mostly known as Tom Kha Kai because it is made with chicken and fish sauce. Instead, my recipe includes tamari and tofu to cater towards a vegan-friendly lifestyle, hence calling it Tom Kha Taohu! Still, flavor isn’t sacrificed. The soup turned out absolutely superbly for its aromas, variety in vegetables, and sweetness and sourness from coconut milk and lemon. There is a teeny amount of sugar integrated into the soup to balance out the flavors, but you are more than welcome to use a natural sugar alternative such as monkfruit or coconut sugar. I have seen a few recipes omit the sugar altogether, but I cannot vouch for the results!
We ended up serving this soup with cauliflower rice–thanks to your gal, I got them hooked–but you are more than welcome to integrate white rice, brown rice, black rice, rice noodles, glass noodles, zucchini noodles, and even quinoa with this soup. Still, it is a soup, so you can totally enjoy this dish on its own or on the side with another meal. Really depends on what you feel like!
If you want more traditional Thai recipes on my blog, I have a glorious rendition on green curries (1, 2, 3, 4, and 5), noodle free Pad Thai (made with eggplant!), yellow curry with kabocha and mushrooms, Thai-style eggplant and tofu, and if you REALLY want to throw it back before my vegan days, I have a yellow curry with chicken and baked chicken satay, both of which are easily vegan-friendly.
RECIPE (serves 3-4)
- 6-8 ounces mushrooms
- 1/2 yellow onion, chopped and peeled
- 2 1/2 ounces shredded carrots
- 3 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 2 stalks of green onions, finely sliced
- Zest of 1 lemon
- 1 block of extra firm tofu, tempeh, or 8-12 ounces of homemade seitan; I personally used the 8-ounce package of Hodo Soy curry tofu nuggets
- 1 tsp organic sugar, monkfruit, or coconut sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 2 TBSP tamari
- 3 cups low sodium vegetable stock
- 1/2-1 can full fat coconut milk; I personally used 1/2 a can and the recipe was fine, but add more for extra coconut flavor and decrease the vegetable broth by 1/2-1 cup
- Salt and pepper to taste
- Set a medium-large pot on medium high heat. Spray with non-stick cooking spray if necessary, or add a small amount of oil to prevent any sticking.
- When warm enough, saute the garlic, mushrooms and onions (not scallions) until aromatic and soft.
- Toss in the carrots and lemon zest. Cook for 3-5 minutes.
- Lower the heat slightly and integrate the vegetable broth and coconut milk. Evenly mix in the sugar, spices, and tamari until the color of the soup is uniform.
- Carefully stir in the tofu. Cover the pot and bring the soup to a simmer. Let sit for ten minutes.
- Remove the pot from the heat.
- Serve the soup with cauliflower rice and garnish with cilantro and green onions.
What is a personal challenge you are willing to pursue? What is your favorite Thai dish?